Eggless Mango Muffins Recipe, Eggless Whole Wheat Mango Muffins
Recipe type: Dessert, Eggless
RecipeCuisine: World Cuisine
Prep time: 
Cook time: 
Total time: 
Serves: 6
Eggless Mango Muffins Recipe is a easy, healthy muffins made from mango, whole wheat flour and condensed milk.
recipeIngredient (used american measuring cup, 1 cup = 250 ml)
  • 150 gm of whole wheat flour (atta) or all purpose flour
  • a pinch of salt (optional)
  • ½ tsp cooking soda
  • ½ tsp baking powder
  • ¼th tsp nutmeg powder (jaiphal)
  • ½ tsp ginger powder (soonth)
  • ½ cup tightly packed mango puree freshly made or canned
  • 75 gm butter unsalted or coconut oil
  • 2 tbsp cream
  • 150 ml condensed milk
  • 1 tbsp pistachio flakes
How to make the recipe?
preparing mango puree:
  1. peel and chop the mangoes. I have used alphonso mangoes. If the mangoes are sweet then there is no need to add sugar. but if mangoes are sour then add 2-3 tbsp sugar and blend until smooth.
  2. If you are using canned mango puree then you can skip the above step.
preparing muffin batter:
  1. preheat the oven at 180ºC excatly 15 mins before baking. Sift the whole wheat flour, baking powder, salt, nutmeg powder, ginger powder and cooking soda.
  2. Add butter to a mixing bowl.
  3. pour condensed milk and cream with the butter.
  4. beat manually or use an electric beater.
  5. add the mango puree.
  6. beat again with a spatula or beater.
  7. the batter should look uniform and smooth.
  8. fold the sifted flour gradually. sprinkle the pistachio flakes.
  9. don't over-mix the batter. I dont have a pic for this step.
  10. pour the batter in the greased muffin pans or cake liners. sprinkle some more pistachio flakes on the top of the muffins this is optional.
  11. preheat the oven for 15 mins at 180ºC before baking. In an OTG or an oven preheat as well as bake with the lower heating element on. bake at 170ºC for 18-120 mins or until the skewer comes out almost clean.
  12. serve your mango muffins warm or chilled with a hot cup of tea or with a dollop of mango icecream :)
1. You can skip condensed milk and use milk with sugar.
2. Never over-mix or fold the batter too much.
3. I have not use muffin liner but you can use them.
4. Always pre-heat the oven before making any kind of cake.
5. The batter has to be of medium consistency so if the batter is too thick then add little milk and if the batter is too thin then add little flour.
6. I haven't used any coloring agent however if you would like to color them then add some saffron strands mixed with hot milk for a dark yellow color shade.
7. You could also make a cake with the same muffin batter but the baking time would exceed.
8. If at any given point of time the top of the cake starts browning then cover with a foil and bake.
9. Never tamper your oven door while baking a cake. As this may not allow cake to rise evenly and will have lot of cracks on them.
10. If your cake is not baked then just bake for some time more.
Recipe by Flavors of Mumbai at